Mary Bergin travel column: Winter recipes have a Wisconsin twist

Cookbook recipes come from John Williams, executive chef at Sundara.

Chilly outdoor temps motivate me to turn on the oven or experiment in the kitchen through other means. A spa's new recipe book, an event's contest results and a hotel's bold challenge provide just what I need to proceed.

Examples of the latter: how to properly brown butter, roast beets, toast coconut. Don't use margarine, the chef advises. "It literally is one molecule away from being plastic. It's extremely high in trans fat and increases cholesterol."

? The world's largest cranberry festival, in Monroe County, includes a recipe contest with two ingredient categories: fresh cranberries and processed cranberries.

Marianne Stozewski of Warrens, population 360 and the festival site, won the first category with this spin on the traditional shepherd's pie. Serves 10-12.

Hungry minds cran'potle pie

4-5 medium sweet potatoes, divided

1 tablespoon brown sugar, firmly packed

Salt, white pepper and butter to taste

2 cups fresh or frozen cranberries

1 cup granulated sugar

¼ cup cold water

1 medium onion

2 stalks celery

2-3 medium carrots

2 tablespoons salad oil

1 pound ground turkey

1 tablespoon Tone's Southwest Chipotle Seasoning*

3 tablespoons chicken or turkey stock (more, if needed)

3 tablespoons all-purpose flour

1 cup water

16 ounces fresh collard greens

Preheat oven to 400 degrees. Use fork tines to pierce the skin of each sweet potato several times and place on a foil-lined baking sheet on middle rack of oven. Bake until tender (about 45-55 minutes). Cool slightly and peel.

* Your own blend of salt, cayenne, chipotle, garlic/onion spices and paprika can be substituted.

? David Harper of Richland Center won the processed cranberry category. His sandwich recipe uses the berries in the sauce, meat rub and coleslaw (which is part of the sandwich filling).

Cranberry barbecue pulled pork sandwich with cranberry coleslaw

Cranberry coleslaw

1 pound package coleslaw mix

½ cup mayonnaise

1 cup chopped dried cranberries

¼ cup white vinegar

½ cup creamy salad dressing (such as Miracle Whip)

2 tablespoons cider vinegar

1 tablespoon heavy cream

Place coleslaw mix in large bowl. Place remaining ingredients in second bowl and whisk until combined. Pour over coleslaw mix and toss until coated. Cover and refrigerate until ready to serve.

Cranberry barbecue sauce

1 cup brown sugar, firmly packed

2 tablespoons garlic powder

1 cup root beer

2 teaspoons black pepper

1 cup chopped dried cranberries

½ cup apple cider vinegar

2 tablespoons onion powder

2 teaspoons salt

1 teaspoon liquid smoke

2 cups ketchup

2 cups chicken stock

½ cup tomato paste

½ cup jellied cranberries

Combine all ingredients in a medium saucepan, whisking to make smooth. Bring to a gentle boil; reduce heat and simmer until slightly thickened, about 30 minutes. Thin out to your liking with a bit more chicken stock. Refrigerate until ready to use.

Cranberry dry rub

1 cup brown sugar, firmly packed

2 tablespoons fresh cracked black pepper

2 tablespoons ground cumin

1 ½cups finely chopped dried cranberries

½ cup paprika

¼ cup onion powder

2 tablespoons salt

2 tablespoons dry mustard

¼ cup garlic powder

2 pork shoulder butt roasts, each 4-5 pounds

12 burger buns

Make dry rub by combining all ingredients except pork roasts and buns. Break up lumps with a fork. Rub the pork roasts all over with the dry rub. Wrap meat tightly in plastic and refrigerate 3-to-24 hours.

Preheat oven to 300 degrees. Unwrap meat and place in large roasting pan. Cover pan tightly with foil and bake 4-to-6 hours, or until a fork inserted into the roast meets no resistance.

Remove pan from oven and let sit 10 minutes, covered. Place roasts in large bowl, then shred with two forks. Add enough Cranberry BBQ Sauce to shredded pork, to reach desired consistency and taste.

The next Warrens Cranberry Festival is Sept. 26 to 28, 2014. Other winning recipes are online. cranfest.com, 608-378-4200

? In Madison, the manager of HotelRED challenges competitors to come up with a mini bar better than what is customary at his all-suite property. The boutique hotel with blazing Badger red décor is within view of the University of Wisconsin's Camp Randall Stadium.

Mini bars are stocked with 50-some snacks and beverages, most made in Wisconsin. That includes Madison's Yahara Bay rum and New Glarus Brewing Company's beer.

An accompanying mixology manual includes this recipe, a contemporary spin on a Prohibition-era cocktail. Add fresh fruit garnishes from a stash at the hotel's front desk.

Orange blossom

1.5 ounces Death's Door Gin

2 ounces orange juice

½ ounce fresh lime juice

A few drops of quince and apple tart cherry grenadine

Vigorously shake all ingredients in an ice-filled shaker for a slow count of 10. Strain over fresh ice in a rocks glass. Add an orange garnish, if desired. Serves one.